Greek Lamb

Greek Lamb


500g lamb steaks or cutlets

2 teaspoons of Screaming Seeds Greek Seasoning

3 teaspoons olive oil

1 tablespoon of natural yoghurt

4 teaspoons of Mirin (or sweet cherry)

2 teaspoons of fresh chopped parsley


  • Combine the marinade ingredients with the lamb in a bowl and leave in fridge for 2-3 hours
  • If time allows marinate overnight
  • Place on to the barbecue, pan or under grill
  • Cook for a few minutes on each side
  • Serve with a green salad and other barbecue favourites